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Tuesday, April 6, 2010


Dal Dhokli can be explained in simplest terms as Gujarati's Pasta ... a traditional recipe that is wholesome and my favorite Gujarati Dish ... reminds me of every Sunday afternoon in Mumbai when my Mother prepared hot Dal Dhokli for the family ...


Take a cooker that can hold 2 pans. In 1 pan add 3/4 cup Toovar dal + 1/2 litre water + 1/4 cup plain Peanuts (singdana)

In the 2nd pan, 1 cup Rice + 2.5 cups water + 1 teaspoon salt + 1 teaspoon Ghee

Put water in the cooker, add cooker plate, keep dal pan, tightly fit the rice pan on top. Cook to 4 whistles, let cooker cool completely.



In a big bowl, add the following ingredients

2 cups Whole Wheat flour, 1/4 cup oil, 2 teaspoons salt (to taste), 1/8 teaspoon haldi, 4 teaspoons Red Chilli Powder

Mix all the dry ingredients well first. Then add 3/4 cup water + 1-2 spoons more & make a very soft dough like we make for chapatis.

Knead well. Apply oil on dough. Let it rest for 10-15 minutes.

Then divide in 6 portions, press like a patty. You will need additional flour to roll this.

Dip 1 portion in dry flour. Roll into a very big & very very thin chapati (it should almost cover the entire paatli (base) on which you are rolling it)

Dust dry flour on this & keep it in a big plate (so the next dhokli placed on top of this does not stick)

Repeat for all dhoklis. Cover & keep aside.


When cooker cools down, keep rice aside to mix in Dal Dhokli later. Remove the dal pan to do vaghaar. Blend dal with a hand churner (valoni)

Heat 1/3 cup oil in a big non-stick saucepan. Once oil is hot, add 3 teaspoons Sesame seeds (til), 5 dry chillies, pinch of hing (This needs little more oil than regular vaghaar to ensure that the dhoklis dont stick to each other when they are cooking in the dal)

Add the cooked dal + 1.5 litres water to make a very thin consistency dal. Blend with a hand churner (valoni) once again.

Add spices 6-7 teaspoons salt (to taste) + 1/8 teaspoon haldi + 1/2 tablespoon Ginger paste + 1/2 tablespoon Green Chilli Paste + 1/2 tablespoon Garlic paste (optional, if you like garlic flavor)

Mix all the spices very well in the dal. Let dal come to a rolling boil.

Reduce flame to medium low (3/10 if gas has markings)

Place a rolled chapati on the base on which it was rolled. Cut with a pizza cutter in medium shaped diamond pieces. Tilt the base & put all the cut dhoklis in the dal. Mix lightly.

Repeat for all dhoklis.

Place a lid that can hold water on the saucepan.

Let dhoklis cook in the dal on medium low flame. After every 8-10 minutes, open lid & mix till dhoklis are completely cooked.

Do not cook this on high heat as dhoklis will not cook properly. The last step of slow cooking is very crucial to preparation success of this dish, so have patience.

After 25-30 minutes, dhoklis will be very soft, when cut with a spoon, they should break very easily.

In the end, add tamarind paste. 1/4 cup of very diluted Tamarind paste should be enough, but if you like it more tangy, you can add more. Add little by little, spoon by spoon, taste & add on how tangy you like it.

If you are using the readymade Tamarind Concentrate, you will need very little about 1/4 teaspoon diluted in little water.

Serve hot. Garnish with fresh cut cilantro.

You can add 1/2 cup rice to a bowl. Top it with Dal Dhokli, mix & serve.

Or if you like only Dal Dhokli, then serve in a bowl, add a spoonful of plain oil on it, mix & serve.

Prepare & enjoy !!!

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